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Scottish Ecclefechan Tart
Ingredients
  • subheading: For the Pastry:
  • 275g plain flour (2 cups)
  • 125g unsalted butter (cold, cubed) (½ cup + 1 tbsp)
  • 3 tbsp sugar
  • 1 large egg
  • 1 to 2 tbsp cold water
  • subheading: For the Filling:
  • 90g unsalted butter (⅓ cup + 1 tbsp)
  • 100g dark muscovado sugar (½ cup)
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 large egg (beaten)
  • ¼ tsp mixed spice
  • 80g raisins (½ cup)
  • 80g sultanas (½ cup)
  • 50g glace cherries (chopped) (⅓ cup)
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